North American Fruit Explorers mailing list at ibiblio

[Louis Pittman <lpittman@murraystate.edu>]

Had Summer Blood Byrne here for  years, as well - never fruited to my
recollection, and was subject to some pretty spectacular fireblight
strikes.  Don't recall if FB took it out before my wife bulldozed that
section of the orchard to put in her tennis court.
Seems like there was another - Rottkottis Frau Ostergotland  - or some
similar name, that the Adairs down at Classical Fruits in Moulton AL
carried - but I never ordered it.

Lucky


On Wed, Jun 5, 2013 at 11:33 PM, Idell Weydemeyer 
<iwgarden@earthlink.net>wrote:

> I have a Summer Blute Birne that will only occasionally fruit (I am in a
> lower chill area and it needs more winter chill than I usually have-) When
> it fruited, it was a very tasty pear. The climate may make a difference in
> flavor.
>
> Idell Weydemeyer
>  EL Sobrante --Northern CA zone 9b
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Bob Hartman
> Sent: Wednesday, June 05, 2013 5:04 PM
> To: nafex mailing list at ibiblio
> Subject: Re: [nafex] Red fleshed cooking pear
>
> I had one called Summer Blood Birne.  I never was able to get it to fruit
> for me and gave up on it.  The person I had received the wood from said it
> wasn't all that great anyway.  It is listed in the source book as "Good for
> fresh eating and drying."  Named 300 years ago for its red flesh and juice.
>
> Bob
> Western Washington
>
> -----Original Message-----
> From: Naomi Counides
> Sent: Wednesday, June 05, 2013 4:07 PM
> To: North American Fruit Explorers
> Subject: [nafex] Red fleshed cooking pear
>
> I have a friend looking for a cooking pear.  She is Dutch.  She said the
> one
> she knows has red flesh, or maybe it turns red when cooked.  Any
> suggestions
> of what would be available in the US?
>
> Naomi
>
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